This simple recipe is a great basic for the novice cook. It can also be used to make lemon, orange, grapefruit or three-fruit marmalade.

Ingredients

• 2 lemons
• 2 oranges
• water
• sugar

Method

1. Prepare the fruit by slicing it finely. This can be done by hand or in a food processor. I prefer to cut the fruits into quarters and slice finely.
2. Weigh the fruit to calculate the amount of water required. You will need two times the amount of water by weight. If you have 1 kilogram of fruit, allow 2 kilograms (2 litres) water.
3. Place the sliced fruit and water in a large non-metallic bowl. Cover with plastic wrap and leave overnight.
4. The next day tip the fruit and water into a preserving pan or large stockpot and bring to the boil. Boil steadily but not furiously for 15-20 minutes or until the rind of the fruit has become transparent.
5. Carefully measure the amount of fruit and add 1 cup of sugar for every 1 cup of fruit. Return to the heat and stir until the sugar dissolves. Bring to the boil and boil for 15 minutes or until the marmalade gives a set (see cook's tip).
6. Remove from the heat, skim off any scum and stand for 20 minutes. This allows the fruit to settle evenly in the marmalade. Bottle in hot, sterilised jars and seal when cold.

Cooks Tips

- To test jams or marmalades for a set, after the recommended cooking time, remove the saucepan fruit the heat. Take about ½ teaspoon of jam or marmalade, place on a cold dry saucer and stand for about 1 minute. Hold the saucer up to eye level and push the jam or marmalade with your index finger. If the skin on top of the jam or marmalade wrinkles, it has been boiled long enough. If not, return to the boil and test again after a further 5 minutes.